I don’t have a lot of wraps or sandwiches on my blog yet, and my brainstorming session for creating a new wrap idea went something like this: “Buffalo chicken? Yes.” Satisfied that no further brainstorming was needed, I set to work figuring out how to perfect a lightened up Buffalo Chicken Wrap. It totally lived up to my expectations. My pound of chicken contained four breasts, so I tried four different ways of layering the wing sauce in the breading before determining that coating it in the sauce last was the way to go. I also tried the bread crumbs toasted and untoasted and preferred toasted. I tried the wrap with a wedge of Laughing Cow blue cheese and then again with Marie’s Light Chunky Blue Cheese dressing and found the dressing was so much better for this particular recipe.

I loved this wrap. It turned out exactly the way I’d hoped. I know some of you are going to ask if you can use ranch dressing instead of blue cheese. The Buffalonian in me gets an aghast look on her face and screams “NOOOOOO!!!” in horror. Such a suggestion is heresy in Buffalo. The food blogger in me (who realizes that outside of Buffalo many people eat their wings this way and that some people don’t even like blue cheese dressing) still looks aghast but begrudgingly says “I guess so…” which dilutes that wing sauce running through my veins just a little bit. Sigh. It’s a Buffalo thing.

Directions:

Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.

Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are lightly browned.

In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl or plate. Pour the wing sauce in a third shallow dish. Set aside.

Combine the flour, black pepper and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are fully coated with the flour.

Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then dip it in the wing sauce on both sides to coat. Place the coated breast on the prepared baking sheet. Repeat with remaining breasts.

Bake about 12 minutes or until chicken is cooked through. Remove chicken from the oven and slice into strips.

Warm the tortillas slightly in the microwave for a minute or so to make them more pliable. Spread 1 ½ tablespoons of blue cheese dressing across the center of each tortilla. Divide the chicken strips evenly amongst the tortillas and top with a drizzle of additional wing sauce if desired (optional). Top the chicken with lettuce and carrots and then fold the ends in and the sides over. Cut in half and use toothpicks to hold tortilla in place if desired.

Weight Watchers SmartPoints:5 per serving (SP calculated using the recipe builder on weightwatchers.com)

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21 Responses to “Buffalo Chicken Wraps”

Hi Emily! Can I ask where you purchased the La Tortilla Factory’s Smart & Delicious Low Carb, High Fiber wraps? I, too, live in Buffalo so if its a local store, I will be able to find it. BTW, I’m pretty sure I have blue cheese running through my veins (specifically, Rooties Blue Cheese!) Thanks!

I have to admit, I detest blue cheese in any form. So, once Lent is over and I can eat meat again (foolishly gave it up), I’ll be making these with some delicious ranch dressing. The husband might do the blue cheese though, so only half my household will disappoint!

Too funny that is your recipe today! I have been living on these things for months! As a matter of fact I had one today for lunch! I went to college in Erie, Pa and grew up in Pittsburgh. I know it isnt Buffalo, but I was close enough to get a little of the sauce in my blood I think! haha Love your recipes!

I made this tonight… was surprised to see that the chicken only cooked for 12 minutes? After using my meat thermometer, it required 30 minutes to be done! Was this a typo, or did yours only take 12 minutes? (My chicken was the same thickness as yours!) It WAS a very good though, thanks for sharing!

Emily, I made these this evening and while they were very tasty, as I often do, I had a problem with the breading not staying on the chicken. Any suggestions? I didn’t have parchment paper as your instructions called for. Perhaps that makes a difference. Thanks for the recipe. I have tried a few from your site and enjoyed them all.